Potato Ricer

If you're fussy about lumpy mash, this is the answer to all your prayers: perfect mash every time, no matter which variety of potato you use.

I'm been using this ricer for several years and find it invaluable. Not only does it help to produce excellent mashed potato, (After using the ricer I add the butter and milk and then fluff up with a hand-held mixer. ) but it is also good for cooked swede or parsnip. These latter two veg are sometimes a bit fibrous and the ricer (using the finest mesh) removes the fibres and the extruded material only needs a quick stir to become a smooth puree.

What an easy way to makesmall amounts of mashed potato! I can now "cheat" by microwaving a potato with its skin on and just cut it in half and place cut side down in the ricer and out comes perfect mash and the skin is easy to remove as it sticks to the presser. No more pans to wash up with dried on mash and one happy baby!!Thank you lakeland

When my husband went on a cookery course with a well known italian chef, he recomended this for making gnocchi and it's brilliant using Desiree potatoes. Of course it works for lots of other things too.

I have had one of these for years. As far as getting it apart to clean, I recommend using a damp dishcloth to grip the inner tube and twist to remove it. From that point it easily comes apart.